Steak, potato, broad bean and slow roasted tomato salad

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Steak, potato, broad bean and slow roasted tomato salad

Serves 4 2h 30 min
A great salad for the BBQ.


  • 12 cherry tomatoes, halved
  • 300g broad beans, podded weight
  • 900g new or salad potatoes, scrubbed clean and cut into bite sized pieces
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • small handful fresh herbs e.g. chives, mint and basil, chopped
  • 400g quick frying steak
  • 1 tbsp oil for frying, e.g. vegetable or sunflower
  • small knob of butter


Prep time: 30 min
Cooking time: 2h
  • Step 1

    Preheat the oven to 140°C/Gas 1.
  • Step 2

    Place the tomatoes cut side up on a non-stick baking tray and drizzle with a little olive oil. Season and bake in the oven for 1½-2 hours, until softened and partly dried out. Remove and leave to cool.
  • Step 3

    Cook the broad beans in boiling water for 3 minutes. Drain, refresh, then remove the outer skin to leave the inner green bean. Put in a bowl with the tomatoes.
  • Step 4

    Boil the potatoes until just tender. Drain, cool, then add to the tomatoes and beans. Add the olive oil, vinegar, herbs and season well. Gently toss together.
  • Step 5

    Next, heat a large frying pan. Drizzle the steak with a little oil and season. Once the pan is very hot, fry for a couple of minutes on each side, then add a little knob of butter.
  • Step 6

    Remove the steak from the heat once the butter is melted and has started to foam. Leave the meat to rest for a good couple of minutes, then slice each steak, on the bias, into ribbons and serve on top of the potato salad.

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